Smoked these up over the weekend. Rubbed them down with a spicy beef rub, then smoked them low and slow for about 5.5 hours. Used Jack Daniels Whiskey Barrel Oak Chips for smoke. Gave them a baste of Stubbs Steakhouse Marinade further into the cook. Took the internal temp to 200 deg f. Stayed plenty juicy and melted in your mouth! Good stuff and I made my coworkers jealous the next day at lunch.

Thx guys! BC, that's Publix brand red skin tater salad. It's good stuff. They slice the potatoes thin instead of cubing it up. Gives it a great texture. sroach, the texture of the beef ribs should be very tender. A little more tug than pot roast, but bite through and tender nonetheless.

I haven't done beef ribs, when you eat them do they fall about like pork ribs? does it pull apart like a pot roast would?

Generally, there are two ways to do beef ribs... Grill them (like prime rib on a stick) ... and they will be chewy, but you can cook them rare and delicious.... OR Low 'n Slow where they WILL fall off the bone ..well-done and delicious. Never met a beef rib I didn't like. Restaurant Depot always has super-meaty ones, where they are intended to be sold as ribs as opposed to an afterthought of Delmonico steaks...

Thx guys! BC, that's Publix brand red skin tater salad. It's good stuff. They slice the potatoes thin instead of cubing it up. Gives it a great texture. sroach, the texture of the beef ribs should be very tender. A little more tug than pot roast, but bite through and tender nonetheless.

I enjoy red rose potato salad. Interesting cut. I wonder what kind of salad the Yukon Golds would produce.

Thx guys! BC, that's Publix brand red skin tater salad. It's good stuff. They slice the potatoes thin instead of cubing it up. Gives it a great texture. sroach, the texture of the beef ribs should be very tender. A little more tug than pot roast, but bite through and tender nonetheless.

I enjoy red rose potato salad. Interesting cut. I wonder what kind of salad the Yukon Golds would produce.

Pretty grainy, actually. Yukon Golds are a "mealy" potato rather than a "waxy" potato. Mealy potatoes are excellent for frying, mashing or for baked potatoes, but not so good for boiling so they tend to fall apart in potato salads.

I usually plant a few hills of YGs every year just for mashing and baking, and a whole bunch of other waxy-type potatoes (Pontiac, Sangre, etc.) for the potato salads. Dad and Grandpa were potato farmers for a couple of decades.

Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Thx guys! BC, that's Publix brand red skin tater salad. It's good stuff. They slice the potatoes thin instead of cubing it up. Gives it a great texture. sroach, the texture of the beef ribs should be very tender. A little more tug than pot roast, but bite through and tender nonetheless.

I enjoy red rose potato salad. Interesting cut. I wonder what kind of salad the Yukon Golds would produce.

Pretty grainy, actually. Yukon Golds are a "mealy" potato rather than a "waxy" potato. Mealy potatoes are excellent for frying, mashing or for baked potatoes, but not so good for boiling so they tend to fall apart in potato salads.

I usually plant a few hills of YGs every year just for mashing and baking, and a whole bunch of other waxy-type potatoes (Pontiac, Sangre, etc.) for the potato salads. Dad and Grandpa were potato farmers for a couple of decades.

Thank you, CBG Sounds like if anyone should know about potatoes, you certainly would. I appreciate that, though feel it's too bad... I so luv the buttery richness and quality of the YG's.